More stuffed pasta. Delicious, elegant stuffed pasta. These Ligurian-inspired babies are ravioli filled with a mixture of sauteed Swiss chard, ground veal and homemade ricotta. […]
Food
Cappellacci di Zucca – Pumpkin Pasta with Sage, Pumpkin Butter, Pine Nuts
This is cheat post. It’s a cheat post because I’ve posted about similar dishes before. Well, so what. We love this dish and its ilk […]
Greens, Pumpkin and Rice Torta
If I had to pick all time favorite vegetarian meals they would have to be Mediterranean. They probably focus on lots of greens and wrapped […]
Plums and Pistachio: Olive Oil Cake, Pistachio Gelato, Poached Plums, Yogurt
This is the second installment of the Plums/Pistachio pairing and this one has a much better gelato. This one is an easier plate to pull […]
Plums and Pistachio: Dacquoise, Blueberry Poached Plums, Ice Cream, Chantilly Cream
This is a very good combination of flavors that I tried out in two separate desserts, both are delicious, both imperfect and need some tweaking. […]
Halibut en Paupiette, Leek Royale, Red Wine Sauce
One thing off the top here: Leek royale is awesome velvety delicious stuff. Ok, now that I’m done with that, the rest of this dish […]
Atelier Crenn: Kir Breton
A Kir Breton is a simple cocktail made from apple cider with creme de cassis. Another “Kir” that is popular is the Kir Royal wich […]
Hay-Roasted Pork with Yucatan Achiote Marinade
Pork shoulder or pork butt is one versatile piece of porcine goodness. It is infinitely flexible and can be at home in any cuisine. It […]
Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas
Pork collar is normally cured and dried and is the delicious coppa that I’ve posted about before. Chefs figured out that this cut can be […]
Cod, Green Bouillabaisse and Aïoli
It’s very much a stretch calling this mixture of spring vegetables a Bouillabaisse, but it gives you an idea at least about the flavor profile. In […]